Chocolate Covered Strawberry Cheesecake Recipe

BySarah Summers
Jump to Recipe

Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious dessert combining creamy cheesecake, rich chocolate ganache, and fresh strawberries. It’s a perfect treat for special occasions or whenever you crave something indulgently fruity and chocolaty.

A slice of cake on a white plate shows three layers: a dark, crumbly base, a thick pink middle layer of creamy texture, and a thinner light pink top layer with a smooth finish. Dark chocolate sauce drips over the top edge onto the side, contrasting the pink layers. On top of the slice is a swirl of pink cream and a large strawberry dipped in chocolate and drizzled with white chocolate stripes. Red crumbs are scattered around the plate and surface. In the background, more cake slices with similar decoration are visible, along with a white bowl of fresh strawberries, pink cream in a glass dish, a lit pink candle, and a white bottle, all placed on a white marbled surface with dried white flowers nearby. A gold spoon lies on the plate next to the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies for extra chocolate flavor)
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream (for filling)
  • 1 cup heavy cream (for ganache)
  • 1 cup semi-sweet chocolate chips
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and mix until evenly combined.
  3. Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to form an even crust.
  4. Step 4: Bake the crust for 10 minutes, then remove from the oven and let it cool.
  5. Step 5: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
  6. Step 6: Add the vanilla extract and mix to combine.
  7. Step 7: Add the eggs one at a time, mixing gently after each addition to avoid over-mixing.
  8. Step 8: Mix in the sour cream and 1/4 cup heavy cream until the batter is smooth.
  9. Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
  10. Step 10: Bake for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
  11. Step 11: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, helping prevent cracks.
  12. Step 12: Remove the cheesecake and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully firm up.
  13. Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
  14. Step 14: Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
  15. Step 15: Let the ganache cool to room temperature until slightly thickened, then pour over the chilled cheesecake and spread evenly. Refrigerate for 30 minutes to set.
  16. Step 16: Slice the strawberries and set aside.
  17. Step 17: (Optional) Warm the strawberry jam until liquid and brush it gently over the sliced strawberries for a shiny glaze.
  18. Step 18: Once ganache is set, arrange the sliced strawberries on top of the cheesecake as desired.
  19. Step 19: Serve chilled and enjoy!

Tips & Variations

  • Use chocolate wafer cookies instead of graham crackers to make the crust extra chocolaty.
  • For a tangier twist, substitute part of the sour cream with Greek yogurt.
  • Try adding a splash of lemon zest to the cheesecake batter for bright flavor.
  • Decorate with whole strawberries dipped in chocolate for an elegant presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving if preferred. Do not freeze after adding the ganache and fresh strawberries, as the texture may be affected.

How to Serve

A slice of pink cheesecake with three layers: a dark chocolate crumb base, a thick smooth pink middle layer, and a thin pink cream layer on top. Dark chocolate sauce drips down from the top, covering part of the slice. On top of the slice, there is a swirl of pink cream and a chocolate-covered strawberry with white stripes sitting at an angle. The slice is on a white plate with a gold spoon resting beside it. Around the plate, there are small red crumbs scattered on a white marbled surface. In the background, there is a white bowl with strawberries, a glass dish filled with pink cream, a pink candle, and a partly visible whole cheesecake with similar decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Frozen strawberries tend to release extra moisture and become soft, which can make the topping watery. It’s best to use fresh strawberries for a firm, attractive finish.

Why did my cheesecake crack on top?

Cracks often happen when the cheesecake cools too quickly or is overbaked. Cooling it gradually in the oven with the door closed helps prevent cracks, as does avoiding over-mixing the batter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

5 from 106 reviews
  • Author: Sarah
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This luscious Chocolate Covered Strawberry Cheesecake features a creamy, smooth cheesecake filling on a buttery graham cracker crust, topped with a glossy chocolate ganache and fresh sliced strawberries for an elegant and indulgent dessert.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the chocolate ganache:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

For the strawberry topping:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

  1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
  2. Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the vanilla extract and combine. Incorporate the eggs one at a time, mixing well after each addition but careful not to over-mix. Fold in the sour cream and heavy cream until the batter is smooth.
  3. Bake cheesecake: Pour the cheesecake batter over the cooled crust. Place the springform pan in the oven and bake for 55-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually and prevent cracking.
  4. Chill cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm up properly.
  5. Prepare chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for one minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature and thicken slightly.
  6. Decorate cheesecake: Pour the ganache evenly over the chilled cheesecake and spread with a spatula. Refrigerate for 30 minutes to set the ganache. Meanwhile, slice the strawberries and optionally warm the strawberry jam until liquid to brush over the strawberries for a glossy finish. Arrange the strawberries on top of the ganache in your desired pattern.
  7. Serve: Serve the cheesecake chilled and enjoy your rich, elegant dessert.

Notes

  • For a deeper chocolate flavor in the crust, substitute graham cracker crumbs with chocolate wafer cookies.
  • Do not over-mix the cheesecake batter after adding eggs to avoid cracks.
  • Gradual cooling in the oven helps prevent cracking on the cheesecake surface.
  • Refrigerate cheesecake overnight for the best texture and flavor development.
  • Optionally brush strawberries with warmed jam for a shiny finish that also prevents them from drying out.
  • Make sure ganache is slightly thickened but pourable before spreading on the cheesecake.
  • Use a springform pan for easy removal and clean edges.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate covered strawberry cheesecake, cheesecake recipe, chocolate ganache cheesecake, fresh strawberry cheesecake, dessert, baked cheesecake

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆